- Serves: 4-6
- Cook Time: 2 hours 30 minutes
- Prep Time: 30 minutes
- Effort: medium
For the lamb
- 3 tbsp chopped thyme
- 3 tbsp tomato purée
- 675 g boneless lamb shoulder, cubed
- 4-6 tbsp olive oil
- 1 onion, chopped
- 1 chilli, seeds removed and chopped
- 2 red onions, chopped
- 2 peppers, chopped
- 1 tbsp chopped rosemary
- oil, for shallow frying
- 4-5 floury potatoes, such as Maris Piper, parboiled and sliced
For the rice
- 400 g basmati rice
- 600 ml water
- 1 tbsp oil
1. For the lamb: mix together 2 tablespoons thyme and 2 tablespoons tomato purée and mix with the lamb, rubbing well into the meat. Season with salt and pepper.
2. Heat half the oil in a large pan and brown the lamb in batches. Remove and set aside.
3. Heat the remaining oil in the same pan and cook the onion and chilli until softened then add the remaining tomato puree.
4. Add the red onion, peppers, remaining thyme and the rosemary and cook until the vegetables are soft. Stir in the lamb with any remaining tomato purée and thyme mixture. Cover the casserole, reduce the heat to low, and leave the lamb to cook for 12 hours until tender.
5. Heat the oil in a pan and fry the potato slices until golden and cooked. Stir into the lamb.
6. For the basmati rice: wash the rice in cold water three times, drain and place in a pan with the water and olive oil. Bring to the boil, cover the pan and simmer gently for 1215 minutes until the rice is tender and the water absorbed.
7. To serve: spoon the rice onto a serving plate and spoon the lamb mixture on top.
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